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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 3.0 g
  • Cholesterol: 18.9 mg
  • Sodium: 1,977.7 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 18.2 g

View full nutritional breakdown of Chicken Soup with Wild Rice calories by ingredient
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Chicken Soup with Wild Rice

Submitted by: EMAVERICK

Introduction

Just basic chicken soup, but comes with directions to make chicken broth. I mostly make the soup when I am recovering from a cold--it is pretty plain, but sometimes that is exactly what is called for. Just basic chicken soup, but comes with directions to make chicken broth. I mostly make the soup when I am recovering from a cold--it is pretty plain, but sometimes that is exactly what is called for.
Number of Servings: 6

Ingredients

    6 cups Chicken Broth
    6 oz Whitemeat Chicken
    1/4 cup Wild Rice
    1 teaspoon Salt

Directions

Easy way: open boxes of chicken broth and pour 6 cups, or a quart and a half, into a pot. Cut up and add chicken--cooked or uncooked, as it will cook in the time it takes to cook the rice in any case. Add wild rice and salt. Bring to a simmer on stove and simmer for an hour. Enjoy when done--makes 6 servings about a cup and a quarter each,

But what say you want to make your own broth, and maybe have a whole pile of chicken bones around from deboning breast quarters from making a whole bunch of Chicken in Chipotle and Adobo sauce for instance. There's even meat on those bones. Or you have a whole bunch of chicken wing tips saved up in the freezer from making mini drumsticks. Well here is how to make chicken broth--basic.

Take two pounds of chicken bones and skin and such, and put it in a large pot with a gallon of water. Cook for one and a half hours (or 20 minutes at pressure with a pressure cooker--natural release) until the bones are at least tender at the ends if not completely tender.

There probably is enough white meat on those bones to get the 6oz necessary for the chicken soup recipe. You'll have to use your fingers, though, to separate it off and tell what is what.

Cool the broth overnight in quart containers. Next day the fat has hardened at the top of the container, and can be lifted off with a fork. Lift off fat in any container you are going to use or freeze and throw fat away in a sealed plastic bag in the garbage, not down the sink. Leave the fat to seal the top of any broth you are leaving in the refrigerator--it will keep longer that way.

Use the rest of the broth for other recipes, like squash soup or beany ones

Number of Servings: 6

Recipe submitted by SparkPeople user EMAVERICK.






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